tlcorbin
Hazel CastilloWelcome
March 7th 2007 16:43
While I sip this morning’s brew,
ate=20070306&ID=6579401&Symbol=SBUX" target="_blank">Reuters reports wobbles in the stock market based on an internal memo, leaked, from the chairman of Starbucks.
I love coffee. I use the word love in all it’s definitions.
Meanwhile, one of the major purveyors of the drink, gears up for a legal fight in India, again reported in Reuters, here at ate=20070304&ID=6565960&Symbol=SBUX" target="_blank">msn .
“Starbucks Corp. is opposing Indian entrepreneur Shahnaz Husain's plans to start a chain of coffee shops called Starstrucks, the Mint business paper reported.”
And Forbes says, of the same memo, “Surprisingly, Schultz's memo made no mention of the recent Consumer Reports study that ranked McDonald's (nyse: MCD - news - people ) coffee ahead of Starbucks on taste. All the coffee aromas in the world won't matter if McDonald's--with greater ubiquity--delivers a superior tasting product and at a lower price.”
Meanwhile, to a purely sensual enjoyment of the brew: (reprinted, with attribution, from the food network, heres's a decadent, delicious recipe:
"Chocolate-y Christmas Cafe au Lait
Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: Christmas Morning Breakfast
This is a take-off of sorts on Cafe Brulot, Hot Chocolate, and Cafe au Lait. Both the Cafe Brulot and Cafe au Lait are served in New Orleans, the Brulot after dinner, and au Lait with breakfast. Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Traditional cafe au lait is scalded milk and black coffee simultaneously poured into a cup or carafe. Both are served piping hot. And the chocolate added to this gives the coffee a definite hot chocolate twist, sure to please all age groups. For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.
1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel, about 1/2 inch by 3 inches 10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish
In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.
In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.
Serve immediately.
Enjoy.....
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